- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1/4 cup grated Gruyere cheese
- 2 slices of whole grain bread
- Heat the oil in a large pot over medium heat.
- Add onions and garlic, and sauté until softened and caramelized, about 20 minutes.
- Stir in beef broth, chicken broth, water, bay leaves, thyme, and black pepper.
- Bring to a simmer and cook for 30 minutes.
- Preheat broiler.
- Remove bay leaves from the soup.
- Ladle the soup into oven safe bowls, and add a slice of whole grain bread on top of each bowl.
- Sprinkle parmesan and Gruyere cheese on top of each bowl.
- Place the bowls under the broiler until cheese is melted and bubbly.
- Serve hot.
Note: This recipe is a healthier version of traditional French onion soup that uses low-sodium broths and whole grain bread, and reduces the amount of cheese used.